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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Italian Stuffed Zucchini Recipe

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This recipe for Italian Stuffed Zucchini is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lbs lean Ground Beef
1 lg Onion, chopped
1 lg Green Pepper, chopped
1¼ C soft Bread Crumbs
1 Egg, beaten
1 T dried Parsley Flakes
1 tsp dried Basil
1 tsp Italian Seasoning
1 tsp Salt
1 tsp Pepper
16 oz can crushed Tomatoes, divided
2 med Tomatoes, chopped
4 med Zucchini
Mozzarella Cheese, shredded
Directions:
Directions:
Preheat the oven to 375º. Sauté the onions and green peppers in a tablespoon of vegetable or olive oil unless you like them crunchy. In a bowl, combine ground beef, onions, peppers, bread, egg, parsley, basil, Italian seasoning, salt, pepper, and 8 oz. of the crushed tomatoes. Cut the zucchini in half lengthwise. Scoop out the seeds making a boat. Cut a little off the round bottom to make a flat spot so the boat doesn't tip over. Fill each boat with meat filling. Place the boats in a baking dish. Spoon the remaining crushed tomatoes over the top of the boats. Place the baking dishes uncovered in the oven and bake for 45 minutes. Sprinkle mozzarella over the boats and bake for another 5 to 10 minutes until cheese is melted.
Number Of Servings:
Number Of Servings:
8

 

 

 

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